Résumé / Abstract

The contribution of the aldehyde composition of wine spirit to the color changes in Fort red wine was studied in model solutions. Malvidin 3-glucoside was shown to be very reactive towards catechin in the presence of different aldehydes: acetaldehyde, isovaleraldehyde, benzaldehyde, proptonaldehyde, isobutyraldehyde, formaldehyde, and 2-methylbutyraldehyde, LC/MS data confirmed the formation of oligomeric pigments resulting from the reaction between the anthocyanin and the flavanol (colored products) and between 2 flavanol units (colorless products) mediated by each aldehyde assayed. The UV-visible spectra of the colored pigments showed a λmax bathochronmically shifted relatively to the λmax of original anthocyanins. All samples revealed a "blueing' and "darkening" color effects using the CIELAB system.